Herbed Tahini Tacos de Papa

If you're vegetarian and have ever been to a Mexican (or Tex-Mex) restaurant you're probably familiar with Tacos de Papa. Spanish for potato tacos these bites can come in many forms...and it's often a nicely fried form! I decided to make a healthier version with a medley of potatoes baked in the oven. The flavor is pumped up with the addition of herbed tahini sauce, giving these tacos a Middle Eastern flair.

Herbed Tahini Tacos de Papa
1 bag potato medley (about 15 total red, golden, purple baby potatoes)
3-4 T herb tahini* 
1 can black beans (rinsed, drained)
8 oz crimini mushrooms (chopped)
3 cloves garlic (minced)
1/2 lime
corn tortillas

*add finely chopped herbs (parsley, cilantro, dill, basil) and garlic to regular tahini or I used a cool new product from Trader Joe's

0. Preheat oven to 350 F.
1. Cut potatoes into quarters or even bite sized pieces. 
2. Add potatoes to large baking sheet. Toss with tahini, 1 Tbsp EVOO, salt and pepper. Spread into even layer. 
3. Bake until potatoes are tender (30-40 minutes or more). Flipping once or twice during baking.
4. In a medium skillet heat EVOO to medium. Add garlic and cook about 1 minute, stirring frequently. Add mushrooms and cook 3-4 minutes.
5. Add black beans and cook 1-2 minutes to heat through. Add lime juice and salt and pepper.
6. Assemble tacos on grilled corn tortilla shells: black beans, potatoes, lettuce and hot sauce.
Tacos de Papa with watermelon cubes.